Dry Meat has been a sacred delicacy for First Nations, Inuit, and Metis people since time immemorial."Pânsâwân" ("bahn-sa-wan") translates to thin sliced meat from the Cree (Nehiyaw) language. Traditionally, this meat was obtained after a successful hunt and was carefully dried and smoked for many days by the tribe's men and women, giving it that distinct flavor. The resulting Dry Meat is how our ancestors replenished themselves during the long, harsh Canadian winters.
Ingredients: bison, smoke